French Omelet with a twist...
Boursin & Mushroom French Omelet*1 serving2 large Eggs1/4 teaspoon Montreal Steak Seasoning1 tablespoon unsalted Butter2 tablespoons Boursin Cheese 3 tablespoons Cremini Mushrooms, sautéed (a fun twist is to replace the mushrooms with crushed Sour-Cream Onion Potato Chips, as seen on one episode of “The Bear”. So good….try it!1. These can be made 2 hours in advance and finished in oven when you are ready to serve your brunch. Crack eggs into a bowl, add seasoning season lightly with salt and pepper. Using fork beat until well blended.2. You want to cook slow, so the butter does not brown- a good habit is to add eggs once the butter has melted halfway. This will assist in keeping eggs pale yellow, by not cooking too fast or on too high of a heat. The omelet should be a pale yellow3. Heat a 7-inch nonstick egg pan over medium heat. Add butter, once it is melted halfway, add eggs.4. Pour eggs into pan; once eggs have coagulated around the edges, using the flat side of your fork, scramble the cooked part of the eggs and push towards the center. This makes your omelet fluffy. Then let it set again in a circle. Using the fork, lifting, and letting uncooked egg mixture go beneath to continue to cook.5. Once the omelet is 75% cooked Using an underhanded grip on handle, tilt pan away and begin rolling egg crêpe filled with soft scrambled eggs toward edge of pan opposite the handle. Using fork, tuck edge into omelet. Turn out omelet into oven proof serving dish, seam side down. 6. Top with boursin cheese and sauteed mushrooms. When ready to serve bake in 350-degree oven for 6-7 minutes to finish cooking eggs and heat the toppings. Serve right away.These can be made 2 hours in advance and finished in oven when you are ready to serve your brunch.
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